BS 4401-4:1970
Current
The latest, up-to-date edition.
Methods of test for meat and meat products Determination of total fat content
Hardcopy , PDF
English
25-11-1970
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Foreword
Methods
1. Scope
2. Definition
3. Sample
4. Method A
5. Method B
6. Test report
Figure
1. Fat-extraction apparatus
Two reference methods, Method A (technically equivalent to ISO 1443) and method B (usual UK practice), both based on the disintegration of the test portion with hydrochloric acid to free the fat. Method A involves the intermediate steps of filtration and frying of the disintegrated mass followed by soxhlet extraction. Method B involves liquid/liquid extraction.
| Committee |
W/-
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| DevelopmentNote |
Reviewed and confirmed by BSI, December 2011. (11/2011)
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| DocumentType |
Standard
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| Pages |
10
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| PublisherName |
British Standards Institution
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| Status |
Current
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This Part of BS 4401 describes two reference methods for the determination of the total fat content of meat and meat products.
NOTE The fat extracted by these methods cannot be used for the determination of the characteristics of the fat.
| Standards | Relationship |
| ISO 1443:1973 | Similar to |
| BS 7142-4:1989 | Methods for analysis of milk-based products Determination of fat content of liquid, concentrated and dried milk products by the Weibull-Berntrop gravimetric method |
| BS 5348-1:1976 | Methods for sampling meat and meat products. Taking primary samples |
| BS 2071:1968 | Specification for Soxhlet extractors |
| BS 3978:1966 | Specification for water for laboratory use |
| BS 2648:1955 | Performance requirements for electrically-heated laboratory drying ovens |
| BS 4523:1970 | Method for the determination of bromine index |
| BS 770-3:1976 | Methods for the chemical analysis of cheese. Determination of fat content (reference method) |
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